Ingredients:
1 tablespoon vegetable oil
1 small onions, chopped
2 garlic cloves, minced
2 1/2 cups chicken stock or 2 1/2 cups water
1 teaspoon thyme
salt and pepper
1 cup pearl barley
1 carrots, peeled and grated
2 medium zucchini, unpeeled, grated and patted dry
1/4 cup parsley or 1/4 cup cilantro
Directions:
Heat oil over medium heat in frypan.
Add onion and garlic and saute until tender (about 5 minutes).
Add broth, thyme, seasonings, carrot and barley.
Stir and bring to a boil.
Transfer to a 2 1/2 quart casserole dish.
Cover and bake 40 minutes.
Stir in zucchini and parsley.
Cover and bake until liquid is absorbed and zucchini is tender (about 25-30 minutes).
For Vegetarian use the water.
Servings: 4
Time preparation: 20 min.
Time total: 95 min.